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Winners

In this month's Around the Kitchen Table, Marci Konecny won a copy of Too Hot to Handle, a Fiona Silk Mystery by Mary Jane Maffini

Deb Forbes is the winner of the Mystery Lovers Kitchen tote bag from this month's Around the Kitchen Table

Congratulations to Autumn Trapani who won a copy of Mary Jane Maffini's TOO HOT TO HANDLE, a Fiona Silk Mystery.

Congratulations to Sharon F, who won a copy of For Cheddar or Worse, A Cheese Shop Mystery.

Congratulations to Marilyn, who has won a copy of Rhys Bowen's ON HER MAJESTY'S FRIGHTFULLY SECRET SERVICE!

Congratulations to MamaHen who won a choice of book from Daryl Wood Gerber aka Avery Aames.

Congratulations to our 7th Anniversary Photo Contest Winners: Jennifer M, Jana B, Erika L, Nancy S, and Lorraine A! Thanks to ALL for participating. What a blast!!! Here's to lots more years for the MLK gang.

Congratulations to Margo B.and Becky (at) Becky's Place who won gift cards for commenting on blogger Cozy Up with Kathy (Kaminski's) guest post.

Congratulations to 33Wynter who has won a copy of SOWED TO DEATH by Peg Cochran.Congratulations to Diane H. (profhollister at gmail dot com) who has won a copy of SOWED TO DEATH by Peg Cochran.Congratulations to Kelly Braun (Gaelicark at yahoo dot com) who has won a copy of No Farm, No Foul by Peg Cochran!Congratulations to Pat D.patdupuy(at)yahoo who has won a copy of SOWED TO DEATH by Peg Cochran

Congratulations to Judy Weaver, who's won a copy of KALE TO THE QUEEN by Nell Hampton (who is also Nancy Parra)!

Wednesday, April 7, 2010

And the winner is....Margaret of Illinois!She entered my March contest andhas won an autographed copyof CUT TO THE CORPSE, which justcame out yesterday! Thanks for playing,Margaret!

And now let's talk chicken.Chicken Satay to be exact.

The Hub wanted to grill up somethingspecial the other day, so he decidedChicken Satay would hit the spot. I,of course, encouraged him in his endeavoras any good wife (who enjoys a breakfrom the kitchen) would.

Well, I have to say the Hub is a good cook, but he out did himselfwith this one. It was fantastic! The dudes even asked for THIRDSand we have been nagging him ceaselessly to make it again. Andso I share it with you -- give it to your Hub and let him WOW you!

Whisk above ingredients (except the chicken) until the marinade is smooth. Before putting the chicken into the marinade, you may want to reservehalf a cup for dipping sauce. Marinate chicken overnight. Preheat your grill(med-high heat). Skewer the chicken and put on grill. Baste chicken with remaining sauce. Cook five minutes per side. Serve hot. It's excellent with a side of jasmine rice and some grilled veggies.

Really, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Some are passed down from parent tochild through the generations, keepingalive the memory of those who've gonebefore us. Others are new traditions thatwe pick up along the way from friends orfamily or new life experiences.

And then there are those that we find in the dollar bin at the grocerystore during a post holiday sale. At least, that's how the tradition ofthe bunny cake started for us. Seriously, a cake pan in the shape ofa bunny for a dollar. I had to have it! Little did I know that it wouldbecome the subject of heated discourse each Spring as we debatedwhat flavor cake and what color icing would decorate thebunny that year.

The bunny review:

As you can see, we've been making the bunny cake for a few years now.This year I was asked to make a black bunny cake, but I don't think myskills are quite up to that. I believe we are currently having a toss upbetween green v. purple and vanilla v. chocolate. I have, of course, informedthe dudes that I accept bribes.

The frosting is critical, so I will share with you my recipe for the perfectbuttercream frosting, which I use in my frosting gun (the only kindof weapon I am qualified to shoot).

Directions:In large bowl, cream shortening and butter. Add vanilla. Graduallyadd sugar, one cup at a time, beating well on medium speed. Nowadd the milk. Scrape sides of bowl often. Frosting can be stored forup to 2 weeks in a sealed container in the refrigerator.

No matter what you celebrate, how or when, enjoy your holidays andyour traditions. It's the stuff of which memories are made!

LAST CHANCE! To celebrate the April release of CUT TO THE CORPSE, I am giving away an autographed copy of the book. All you have to do is visit the contest section on my web page (http://www.jennmckinlay.com/) and cast your vote for Team Nate or Team Dom. For those of you who read the first book in the series STUCK ON MURDER, you know that our heroine Brenna is going to have to make a choice! Help her out and cast your vote today! The winner will be announced next week!